LEMON POTATO SOUP WITH FETA
For the best flavor, opt for the full-fat feta. You use just a bit, and it's worth the big boost of flavor.
Provided by BHG Test Kitchen
Time 32m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.
Nutrition Facts : Calories 269 kcal, Carbohydrate 36 g, Cholesterol 13 mg, Protein 10 g, SaturatedFat 3 g, Sodium 727 mg, Sugar 6 g, Fat 10 g, ServingSize 6 3/4 cups, UnsaturatedFat 7 g
POTATO SOUP WITH LEMON THYME
I love the flavor of lemon thyme, which is milder and brighter than traditional thyme. I always look for it in the supermarket and, in the spring, I usually buy a plant at my local garden center to use all summer! This makes a nice hearty soup. Sometime, I will substitute diced cooked ham for the sausage, which is just as nice.
Provided by JackieOhNo
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
- Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
- Add evaporated milk and parsley and cook for an additional 3 minutes.
- Season with salt and pepper, and serve.
Nutrition Facts : Calories 530.6, Fat 26.1, SaturatedFat 11, Cholesterol 64, Sodium 2362.4, Carbohydrate 48.1, Fiber 4.3, Sugar 4.7, Protein 25.9
POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.
Provided by Maria Helm Sinskey
Categories Soup/Stew Milk/Cream Potato Appetizer Sauté Quick & Easy High Fiber Dinner Lunch Leek Winter Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
- Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
- Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.
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RED LENTIL POTATO SOUP WITH LEMON – SKINNY SPATULA
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- In a heavy-bottom pot, heat the olive oil over medium-high heat and fry the onions for a couple of minutes until they soften a bit. Add the carrots and celery and fry everything for 5-6 minutes.
- Add the garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Stir the veggies well and continue to cook for another minute.
- Stir in the red lentils, then add the potatoes and the stock. Bring it to a boil, then reduce the heat and cook, covered with a lid, for 20 minutes until the lentils are cooked and the potatoes are fork-tender.
- Add the shredded kale to the pot, give it another stir, and cook for 5 more minutes with the lid on until the kale is wilted. Stir in the lemon juice and season with freshly ground black pepper.
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